|

Terms and Conditions

|

© 2020 Ching He Huang. All rights reserved.

Hainan Style Chicken Edamame Noodle Soup

Serves : 4 Preparation 10 mins Cooking 15 mins Total 25

Nutrition facts: 460.00 calories 43.20g protein 11.00g carbs 6.80g sugars 25.10g fat 3.90g 2.70g fibre 268.00mg sodium

For the noodles: 1 teaspoon Toasted sesame oil 1 pack (200g) Dried Edamame Noodles For the broth: 3 large pinches Sea salt 4 pieces (355g) Organic chicken thighs 2 litres Water 3 large stalks Spring onion 1 teaspoon Sichuan peppercorns 1 tablespoon Shaosing rice wine or dry sherry 2-inch knob Fresh root ginger, peeled and sliced 2 Star anise For the Chinese ginger onion salsa verde dressing: 4 tablespoons Rapeseed oil 2 pinches Sea salt 1-inch piece Fresh root ginger, peeled and finely grated 2 stalks Spring onion 1 medium-sized Green chilli, deseeded and finely chopped 1 teaspoon Toasted sesame oil For the garnish: 100g Raw bean sprouts, washed and drained 30g Basil 200g Spinach leaves, washed and drained

This is a dish inspired by Southern Chinese island, Hainan – the Hawaii of China. People think that Chinese food is greasy but this dish shows it can be super light and delicious. Hainan Chicken is a dish served all over Asia and traditionally a whole chicken is used and is served with rice. I’m turning it on its head and serving it as a noodle soup. Instead of using the whole chicken, I use chicken thighs – inexpensive to chicken breast and juicy. Poach the chicken thighs in the aromatic liquid to create a spiced ginger chicken broth. Wok-fry a gingery, spring onion, and green chilli Chinese salsa Verde, shred the chicken with fresh spinach, beansprouts served over edamame noodles. Light, healthy and nutritious!

Hainan Style Chicken Edamame Noodle Soup

Serves : 4
Preparation time 10 Minutes
Cooking time 15 Minutes

per serving

Cals

460.00

Protein (g)

43.20

Carbs (g)

11.00

Sugars (g)

6.80

Fat (g)

25.10

Sat Fat (g)

3.90

Fibre (g)

2.70

Sodium (mg)

268.00

chicken noodle

Source from

Ching He Huang Web Site

share this recipe

About the recipe

This is a dish inspired by Southern Chinese island, Hainan – the Hawaii of China. People think that Chinese food is greasy but this dish shows it can be super light and delicious. Hainan Chicken is a dish served all over Asia and traditionally a whole chicken is used and is served with rice. I’m turning it on its head and serving it as a noodle soup. Instead of using the whole chicken, I use chicken thighs – inexpensive to chicken breast and juicy. Poach the chicken thighs in the aromatic liquid to create a spiced ginger chicken broth. Wok-fry a gingery, spring onion, and green chilli Chinese salsa Verde, shred the chicken with fresh spinach, beansprouts served over edamame noodles. Light, healthy and nutritious!

For the noodles

Toasted sesame oil - 1 teaspoon
Dried Edamame Noodles - 1 pack (200g)

For the broth

Sea salt - 3 large pinches
Organic chicken thighs - 4 pieces (355g)
Water - 2 litres
Spring onion - 3 large stalks
Sichuan peppercorns - 1 teaspoon
Shaosing rice wine or dry sherry - 1 tablespoon
Fresh root ginger, peeled and sliced - 2-inch knob
Star anise - 2

For the Chinese ginger onion salsa verde dressing

Rapeseed oil - 4 tablespoons
Sea salt - 2 pinches
Fresh root ginger, peeled and finely grated - 1-inch piece
Spring onion - 2 stalks
Green chilli, deseeded and finely chopped - 1 medium-sized
Toasted sesame oil - 1 teaspoon

For the garnish

Raw bean sprouts, washed and drained - 100g
Basil - 30g
Spinach leaves, washed and drained - 200g

Steps

Bring a 1.5 litre pan of water to the boil. Add 1 pack of Organic Yutaka edamame soybean noodles. Turn the heat to low and cook simmering for 6 minutes. Drain, refresh under cold water and dress with 1 teaspoon of toasted sesame oil and mix well to prevent from sticking. Set aside.
In a wok (or medium pan) add 2 litres of water, chicken thighs, star anise, ginger, Shaosing wine, spring onions and season with salt, Sichuan peppercorns and ground white pepper. Cook on a gentle simmer for 15-20minutes, until the chicken is cooked and opaque. Keep the chicken warm in the broth simmering until ready to serve.
Heat a small wok or pan, add the rapeseed oil and give the wok a swirl. Add the salt, ginger, spring onion, green chilli, toasted sesame oil and stir to combine well. Then quickly take off the heat to prevent further cooking. The dressing should be bright green and not overcooked.
Remove the chicken from the pan and slice on a board. Divide the noodles into 4 portions in bowls. Strain the hot broth and divide between the bowls. To assemble dress with spinach leaves, beansprouts, top with sliced chicken, garnish fresh basil and dress the Chinese ginger onion salsa verde over the chicken. Serve immediately. To eat mix all the ingredients well and add a dollop of your favourite chilli sauce.

share this recipe

For the noodles

Toasted sesame oil - 1 teaspoon
Dried Edamame Noodles - 1 pack (200g)

For the broth

Sea salt - 3 large pinches
Organic chicken thighs - 4 pieces (355g)
Water - 2 litres
Spring onion - 3 large stalks
Sichuan peppercorns - 1 teaspoon
Shaosing rice wine or dry sherry - 1 tablespoon
Fresh root ginger, peeled and sliced - 2-inch knob
Star anise - 2

For the Chinese ginger onion salsa verde dressing

Rapeseed oil - 4 tablespoons
Sea salt - 2 pinches
Fresh root ginger, peeled and finely grated - 1-inch piece
Spring onion - 2 stalks
Green chilli, deseeded and finely chopped - 1 medium-sized
Toasted sesame oil - 1 teaspoon

For the garnish

Raw bean sprouts, washed and drained - 100g
Basil - 30g
Spinach leaves, washed and drained - 200g